Garlic-Crusted Codfish

Recipe from The Black Dog Summer on the Vineyard Cookbook. Serves 4.

INGREDIENTS

1 tbsp unsalted butter

2 tbsp extra virgin olive oil

6 garlic cloves, chopped

1 cup seasoned breadcrumbs

1/4 cup parsley, chopped

1/4 tsp kosher salt

1/4 tsp fresh ground black pepper

1 egg, beaten

1.5-2 lbs cod fillets, 1 inch thick and cut into 4 pieces

4 lemon wedges, for serving

METHOD

1. Preheat oven to 400 degrees F.
2. Heat butter and oil in a saucepan over low heat and add the garlic for one minute to soften, not brown.
3. Remove pan from heat and add the bread crumbs, parsley, salt and pepper.
4. Mix to moisten the crumbs and seasonings.
5. Dredge each fish fillet in the beaten egg first.
6. Next, dredge each fish fillet into the crumb mixture.
7. Place the coated fish fillets in an oiled roasting pan for the oven.
8. Bake the fillets in the preheated oven for about 10 to 12 minutes, until the crust is golden brown. The fish inside should be flaky. Use a fork to make sure the fish flakes and is done.
9. Serve with lemon wedges.